The new ParentDish: helping raise kids of all ages
Posts with tag FoodDay

The Oregonian in 60 seconds: White asparagus, canned tomatoes and culinary multi-tasking

grilled white asparagus

Rising food prices impact everyone, not just the nuclear family

front page of the FoodDay
A couple of weeks ago, in my round-up of the Oregonian's FoodDay section, I linked to a story they ran about a budget eating challenge. In it, they asked four Portland-area families to reduce the amount of money they spent on food a week (without making mealtime a joyless experience) and document the experience.

At the time the story ran, I didn't think too much of the families that they chose to participate in the project, but soon after, it was pointed out to me by blogger and Slashfood reader Lelonopo (via twitter) that the Oregonian had only selected families that were white, straight and had children. As a lesbian woman without children, their selection made her feel invisible. Her comment got me thinking about how many different populations FoodDay had ignored when they selected their participants (and everyone has to eat, which would have made diversity in the pool an interesting and valuable thing).

She took her frustration and channeled it in a useful direction, penning a letter to the Oregonian (last one, on page two of the article) that was published today in an article that gathered an assortment of feedback about the article.

What do the rest of you think about the FoodDay's choice to only include white, hetersexual families with children? Who would you have liked to have seen?

The Oregonian in 60 seconds: Shopping on a budget and Lynne Rossetto Kasper

a CSA share

The Oregonian in 60 seconds: Budget eating, spring flavors and Passover recipes

The Oregonian in 60 seconds: Egg co-ops, breakfast for dinner and veggie biscuits and gravy

Hen from the Eastside Egg Co-op

Local eating, soda bread and a Jewish quesadilla: Oregonian FoodDay in 60 seconds

fife restaurant in NE Portland
  • He thought he was heading towards Alice Waters' landmark restaurant, Chez Panisse, but instead Chef Marco Shaw of NE Portland's Fife Restaurant found himself captured by the relative ease and peace of Portland (not to mention a thriving restaurant scene).
  • Rianne Buis lived in Portland for several years and found herself deeply addicted to the Irish Soda Bread from Grand Central Bakery. A move to Seattle left her without a soda bread source and so she determined to recreate Grand Central's version in her own kitchen.
  • How best to use herbs in your cooking and keep them fresh in between uses.
  • In the Mix offers info on local fundraiser, Take Back the Tap, on whether parenting styles can raise a child's risk of being obese and rounds up some happy hour deals.
  • What could be better than using up your St. Paddy's Day leftovers in a corned beef quesadilla.
  • Latkes are yummy but all the potato grating can cause bodily harm. Using spaghetti squash in place of the spuds saves your knuckles as well as your waistline.

Winter markets, chef showdowns and wine tastings: The Oregonian's FoodDay in 60 seconds

Twin chefs Raymond and David Anderson
If you build a Winter Farmers' Market, the people will come. The selection will be seasonal (ie no buttery lettuces or ripe tomatoes) but the cheeses, preserves, baked goods, kale and end-of-season winter squashes make the trip worthwhile.

Identical twin chefs face off! Raymond and David Anderson are 29 year old twins who are both Portland-based chefs. They were give a box of 16 ingredients, a 6-burner stove and told to out-do one another. The challenge was to create two dishes in under one hour that used at least 10 of the 16 ingredients in the box. Want to see how they did? Click here for the results and some recipes.

When it comes to learning about Italian wine, the experts say to let the flavors, not the label be your guide in the process.

French onion soup tips, tricks and recipes

homemade french onion soup
I still remember the first time I tasted french onion soup. We were out to dinner with my grandparents (I must have been seven or eight) and my sister and I were allowed to order anything we wanted. As we were checking out the menu, I saw a waitress go by with a little crock-shaped bowl with melted cheese on it. I knew I had to have it. Thus started a life-long love affair with this delicious soup.

Over the last twenty years I've had some good french onion soup, some bad and some sadly mediocre bowls too. I've experimented with making it totally from scratch and in a pinch have followed Rachael Ray's short cut recipe. Last week the Oregonian's Foodday featured this classic soup, making me consider another round of trial and experimentation. If you're in need of a good, warming bowl of soup, you should check out that article and accompanying recipes.

Make a perfect, flaky pie crust with olive oil

an olive oil pie crust
Pie crusts are a tricky thing. I admit that I don't have a whole lot of experience with them and when I have tried to wrestle a cohesive sheet of dough into a pie pan, I've often settled for something far less than perfect. I'm okay with that though, I fill it with something delicious and call it rustic. It works for me.

But having read the Oregonian's food section today, I think I may have just learned the secret to a perfect pie crust every time. Olive oil. Danielle Certoni had always admired her mother-in-law's apple pie, and when the in-laws came for Thanksgiving, she asked her to make it. When she went into see how it was going, Danielle was surprised to discover that the secret was olive oil instead of butter or shortening. Apparently, it's quite common in other food cultures and produces a light and flaky crust without needing the same delicate treatment that we've come to expect that pastry needs. I don't have any pies on my cooking schedule, but the next time I need a crust, I'm turning to this recipe. If you make it, let me know how it turns out!

The picture is of an actual Olive Oil Pie Crust. It was posted on Flickr complete with recipe and entertaining narrative of how it came to be.

Tip of the Day

Have you ever stashed a Coke in the freezer, hoping to chill it quickly, then forgotten all about it, only to have it explode all over your frozen peas?

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